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Cheese from Greece, South Aegean Region
A soft cheese of goat or sheep milk, or a blend, from Kos. Dairies pasteurise the milk, set it with culture and rennet at 32–34 °C, rub the curd to wheat-grain size and drain it in long grooved reed baskets; the cheeses are surface-salted and drained at least a day. They then ripen at least a month in 'possia', boiled red wine lees, which tints the rind red and gives a wine aroma.
| Goat milk, sheep milk or a blend, pasteurised or raw, from breeds raised on Kosjust over 4 kg per 1 kg of cheese | [kras-spec] |
| Culture (in dairies) | [kras-spec] |
| Animal rennet, traditional or commercial | [kras-sd][kras-spec] |
| Medium-grain or coarse salt | [kras-spec] |
| Possia, boiled red wine lees from local grape varieties, used as it is or thinned with wine | [kras-sd][kras-spec] |
| Starter | culture added in dairies |
Total time across the recorded steps: 32 days
What changes: The milk is heated to 72 °C, then cools on its way to the tank
Farm makers bring raw milk to the fold within 4 hours and heat it to 36 °C, or pasteurise it.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A soft cheese of goat or sheep milk, or a blend, from Kos. Dairies pasteurise the milk, set it with culture and rennet at 32–34 °C, rub the curd to wheat-grain size and drain it in long grooved reed baskets; the cheeses are surface-salted and drained at least a day. They then ripen at least a month in 'possia', boiled red wine lees, which tints the rind red and gives a wine aroma. Made in 6 steps over 32 days. The longest step, ripen in wine lees, takes at least 30 days (Single document 'Κρασοτύρι Κω' (Krasotiri Ko)…).
| Main step | at least 30 daysSet[kras-sd][kras-spec] | Ripen in wine lees |
|---|---|---|
| Temperature | 71.8–72 °CSet[kras-spec] | Pasteurise the milk |
Ripened at least a month buried in boiled red wine lees (possia), which colours the rind and gives the wine aroma; its grooved log shape comes from the reed draining baskets.
The specification allows pasteurised or raw milk and bans antibiotics, pesticides, preservatives and other additives in the milk. Dairies pasteurise at 72 °C. Farm cheese from raw milk spends 2–3 months in brine before the lees. Producers test the milk and the cheese microbiologically from time to time. The specification sets no pathogen limits, and no safety study of this cheese was found. For the raw-milk kind, ANSES names Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli as hazards of raw-milk cheeses and tells pregnant women, young children, people over 65 and people with weak immunity to avoid them, apart from cooked pressed kinds such as Gruyère.
Every number is labelled with how it is known. How this atlas is made
The specification cites a 2013 local newspaper article on exports of this cheese from Kos under Ottoman and Italian rule and up to 1960. It quotes a 2015 local article saying grocers and agas put unsold cheese in barrels of possia, to sell in winter or export. It also quotes a 2003 local periodical saying that foreign travellers of the 18th and 19th centuries noted Kos's vineyards and wine, whose thick lees made the possia in which island herders immersed their cheeses.
